Italian Nut Roll Cookies are a traditional treat often enjoyed during the holidays, but their rich flavor and delicate texture make them perfect for any time of the year. These cookies are a delightful blend of buttery pastry and sweet nut filling, rolled and sliced to reveal a beautiful spiral pattern. They are often passed down through generations in Italian families and cherished for their comforting taste and nostalgic value.
The dough is soft and rich thanks to the addition of cream cheese or sour cream, while the filling typically consists of finely ground walnuts, sugar, and a hint of cinnamon or vanilla. Once baked, they are tender, golden, and slightly crisp on the edges, offering a perfect contrast of textures in every bite. Whether you’re making them for a family gathering, festive celebration, or as a thoughtful gift, Italian Nut Roll Cookies are guaranteed to impress with their elegant look and irresistible flavor.
Ingredients
For the Dough:
1 cup unsalted butter, softened
8 oz cream cheese, softened
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
For the Filling:
1 1/2 cups finely ground walnuts
1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons milk
1 teaspoon vanilla extract
For Topping:
1 egg, beaten (for egg wash)
Powdered sugar, for dusting
Instructions
- In a large mixing bowl, cream together the softened butter and cream cheese until light and fluffy
- Add the vanilla extract and mix well to combine
- Gradually add the flour and salt, mixing until a soft dough forms
- Divide the dough into two equal parts, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour
- While the dough is chilling, prepare the filling by mixing the ground walnuts, sugar, cinnamon, milk, and vanilla extract in a bowl until well combined and moist
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper
- On a lightly floured surface, roll out one disc of dough into a rectangle about 1/8 inch thick
- Spread half of the nut filling evenly over the dough, leaving a small border around the edges
- Starting from the long side, carefully roll the dough into a tight log, then slice into 1-inch pieces
- Place the cookies cut-side down on the prepared baking sheet, spacing them about 2 inches apart
- Repeat the process with the second disc of dough and remaining filling
- Brush the tops of the cookies with the beaten egg to give them a golden finish
- Bake in the preheated oven for 15 to 18 minutes, or until lightly golden brown
- Remove from the oven and let the cookies cool on a wire rack
- Once cooled, dust with powdered sugar before serving
These Italian Nut Roll Cookies are perfect for storing in an airtight container and can be kept fresh for up to a week. You can also freeze them for longer storage. The combination of creamy dough and nutty sweetness makes each bite a comforting and nostalgic experience. Whether enjoyed with a cup of espresso or shared among friends and family, these cookies embody the warmth and tradition of Italian baking.